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S ` ` , J O A Q U I N =nvironmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PIZZA PLUS, 110 W MAIN ST, RIPON 95366 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:The floor in the walk in has debris under the boxes of pepperoni. Clean within 2 weeks. <br /> The floor under the soda syrups is dirty. Clean within 2 weeks. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Marlen Cardenas Expiration Date:September 12,2020 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 130°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> dough walk in--44.00°F walk in--41.00°F <br /> linguica--1 dr True prep--37.00°F salami--2 dr True prep--45.00°F <br /> 1 dr Fogel--salad--43.00°F chicken nuggets--1 dr IDW--51.00°F <br /> 2 dr sandwich prep air--45.00°F hand sink--mens rr--100.00°F <br /> chicken wings--1 dr IDW--51.00°F chicken--2 dr True prep--28.00°F <br /> deli meats--2 dr sandwich prep--40.00°F ground beef--2 dr True--36.00°F <br /> meter C5 warmer--137.00°F 1 dr True prep--41.00°F <br /> ham--1 dr True prep--34.00°F bacon--1 dr True prep--36.00°F <br /> 1 dr IDW--47.00°F Canadian ham--2 dr True prep--45.00°F <br /> turkey--2 dr sandwich prep--40.00°F cheese--1 dr True prep--46.00°F <br /> toastmaster warmer--92.00°F--per GM,all pizzas in warmer are pepperoni--1 dr True prep--40.00°F <br /> sold within 1 hr <br /> tomatoes--2 dr sandwich prep--39.00°F meatballs- 2 dr sandwich prep--41.00°F <br /> 1 dr True(1/2 freezer)--41.00°F hand sink- by sandwich prep--103.00°F <br /> 1 dr Fogel--sauces--35.00°F cheese--2 dr sandwich prep--41.00°F <br /> cheese--2 dr True prep--45.00°F 2 dr True prep--45.00°F <br /> NOTES <br /> Both quat and chlorine test strips available. <br /> Re-inspection will occur on or after 2 weeks. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> vU <br /> Received by: Name and Title: Marlen Cardenas,general manager <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0000655 PRO161433 SCO01 09/04/2018 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />